Salsa-filled sole

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Serves: 4

By Lilyloo



  • 1 tbsp olive oil

  • 1 lime zested and juiced

  • 1/4 pints orange juice

  • 8 lemon sole fillets

  • 2 tbsp rice vinegar

  • 8 cherry tomatoes

  • 1 red chilli

  • 2 tbsp lemon juice

  • 1 mango

  • 1 red onion

  • 1 pinch sugar


  1. Make the salsa. Peel the mango, cut the flesh away and chop finely. Add chopped cherry tomatoes, onion and sugar.
  2. Cut the top off the chilli, slit and remove seeds. Chop and add to the mango with vinegar, lime zest and juice and oil. Season with salt and pepper.
  3. Lay fish skin side up, pile salsa on the tail end, fold in half season and place in a dish. Pour over lemon and orange juice.
  4. Place in a slow cooker and cover with lid. Cook on high for 30 minutes and low for 30 minutes. If the juice has evaporated, add more or water. Serve with salad.

Additional Information

  • Slow cooker

  • Kids can help

  • Fish

  • Main Course

  • Low fat

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